Comments on: chocolate yogurt snack cakes http://smittenkitchen.com/2009/06/chocolate-yogurt-snack-cakes/ Wed, 23 May 2012 23:17:27 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Laurel http://smittenkitchen.com/2009/06/chocolate-yogurt-snack-cakes/#comment-1645385 Laurel Mon, 27 Feb 2012 13:41:47 +0000 http://smittenkitchen.com/?p=3532#comment-1645385 I replaced the oil with coconut oil with great success. I made mini-muffins, to further snack-ify them, and baked them at 375 for 17 minutes. They were moist and delicious. I think they would be good with a cream cheese frosting, if you wanted to make them more of a dessert. I replaced the oil with coconut oil with great success. I made mini-muffins, to further snack-ify them, and baked them at 375 for 17 minutes. They were moist and delicious. I think they would be good with a cream cheese frosting, if you wanted to make them more of a dessert.

]]> By: Star http://smittenkitchen.com/2009/06/chocolate-yogurt-snack-cakes/#comment-1628068 Star Tue, 21 Feb 2012 17:20:59 +0000 http://smittenkitchen.com/?p=3532#comment-1628068 Oh these are fabulous. 'Snack cakes' really is the perfect name for them as that's exactly what they are. They're chocolatey without being overly so which can probably be attributed to the fact that the little cakes themselves are light, fluffy and moist. Since I had batter leftover but no more muffin pan to pour it in, I poured it into a small ramekin and made a little cake for myself. Since it was my own I felt OK with experimenting (after all, the only one who would suffer for it would be me) and I sprinkled the top with a little cinnamon and some left over salt that I had ground up but didn't end up needing all of it for the recipe. I LOVED the sprinkled salt layer which gave me a little more of that salty-sweetness that I enjoy and I think next time I will do that for all of the cakes and it wasn't too salty at all which I was afraid of. Didn't really taste much cinnamon but I still might put some into the recipe next time to see if it adds a little something extra - although these cakes are wonderful on their own. These cakes are good cooled, out of the oven but they are a little dry day-of and require milk to wash them down. After a night covered in saran wrap on the counter, they are perfect... still light and fluffy but moist as well and I don't find myself NEEDING milk. For those of you who have had trouble with large salt granules, I would recommend using a salt that you can grind. I have a sea salt grinder which has those large chunks inside but which then grinds down into much smaller chunks. Still larger than regular table salt but not huge monster pieces that I really can't imagine melting into the cupcake. Also, as with everything (ok, most things), do not over-mix the batter. It's ok for there to be some lumps as long as there isn't any dry flour hanging around, the lumps will bake out. This mixed VERY easily by hand and I would 100% recommend hand-mixing for this one instead of a machine to reduce the risk of over-mixing. I had a regular-sized muffin tin at 350 for 20-22 minutes (can't remember now since I baked my ramekin right after...) and a knife came out clean. Perfect crackled top. Thank you so much for this recipe! Will be making this again, definitely! Oh these are fabulous. ‘Snack cakes’ really is the perfect name for them as that’s exactly what they are. They’re chocolatey without being overly so which can probably be attributed to the fact that the little cakes themselves are light, fluffy and moist. Since I had batter leftover but no more muffin pan to pour it in, I poured it into a small ramekin and made a little cake for myself. Since it was my own I felt OK with experimenting (after all, the only one who would suffer for it would be me) and I sprinkled the top with a little cinnamon and some left over salt that I had ground up but didn’t end up needing all of it for the recipe. I LOVED the sprinkled salt layer which gave me a little more of that salty-sweetness that I enjoy and I think next time I will do that for all of the cakes and it wasn’t too salty at all which I was afraid of. Didn’t really taste much cinnamon but I still might put some into the recipe next time to see if it adds a little something extra – although these cakes are wonderful on their own. These cakes are good cooled, out of the oven but they are a little dry day-of and require milk to wash them down. After a night covered in saran wrap on the counter, they are perfect… still light and fluffy but moist as well and I don’t find myself NEEDING milk. For those of you who have had trouble with large salt granules, I would recommend using a salt that you can grind. I have a sea salt grinder which has those large chunks inside but which then grinds down into much smaller chunks. Still larger than regular table salt but not huge monster pieces that I really can’t imagine melting into the cupcake. Also, as with everything (ok, most things), do not over-mix the batter. It’s ok for there to be some lumps as long as there isn’t any dry flour hanging around, the lumps will bake out. This mixed VERY easily by hand and I would 100% recommend hand-mixing for this one instead of a machine to reduce the risk of over-mixing. I had a regular-sized muffin tin at 350 for 20-22 minutes (can’t remember now since I baked my ramekin right after…) and a knife came out clean. Perfect crackled top. Thank you so much for this recipe! Will be making this again, definitely!

]]> By: Simona http://smittenkitchen.com/2009/06/chocolate-yogurt-snack-cakes/#comment-1288752 Simona Mon, 12 Dec 2011 15:00:46 +0000 http://smittenkitchen.com/?p=3532#comment-1288752 Hello Deb! I've been looking around your beautiful blog for a while now and I finally got the occasion to try these... They are absolutely perfect!! Everyone loved them at home and I can assure you they disappeared in a couple of hours... Thanks for this one and congratulations for your blog, it inspires me every time! Hello Deb! I’ve been looking around your beautiful blog for a while now and I finally got the occasion to try these… They are absolutely perfect!! Everyone loved them at home and I can assure you they disappeared in a couple of hours…
Thanks for this one and congratulations for your blog, it inspires me every time!

]]> By: Julia http://smittenkitchen.com/2009/06/chocolate-yogurt-snack-cakes/#comment-653137 Julia Wed, 11 May 2011 15:35:33 +0000 http://smittenkitchen.com/?p=3532#comment-653137 yay! I just made these and they're REALLY tasty (although the ones I made in my silicone cupcake pan taste a little plastic-y...time for some investigation). PERFECT for a third trimester pick-me-up (and it looks like one of your other preggo commenters wanted to put berries in hers, too...i think i'll make them again with sour cherries). I live in France and can't find baking soda/powder; they come pre-mixed in little pink packets called "chemical leavening" (11 g of powder per packet), and I just threw one of those in and the recipe turned out fine. And: about the speedos. Once my husband didn't have one, so the pool here LOANED him one...how a loaner speedo is more hygienic than one's own board shorts is beyond me. LOVE your posts talking about how you wish you were in Paris because I am in France wishing I could eat at the New York restaurants you blog about... greener grass. yay! I just made these and they’re REALLY tasty (although the ones I made in my silicone cupcake pan taste a little plastic-y…time for some investigation). PERFECT for a third trimester pick-me-up (and it looks like one of your other preggo commenters wanted to put berries in hers, too…i think i’ll make them again with sour cherries). I live in France and can’t find baking soda/powder; they come pre-mixed in little pink packets called “chemical leavening” (11 g of powder per packet), and I just threw one of those in and the recipe turned out fine. And: about the speedos. Once my husband didn’t have one, so the pool here LOANED him one…how a loaner speedo is more hygienic than one’s own board shorts is beyond me. LOVE your posts talking about how you wish you were in Paris because I am in France wishing I could eat at the New York restaurants you blog about… greener grass.

]]> By: Adrienne http://smittenkitchen.com/2009/06/chocolate-yogurt-snack-cakes/#comment-620089 Adrienne Wed, 20 Apr 2011 07:06:06 +0000 http://smittenkitchen.com/?p=3532#comment-620089 These were delicious and light. Baked these two days ago, and substituted the almond extract for peppermint and everyone loved it. They do become moist after a day in the container. These were delicious and light. Baked these two days ago, and substituted the almond extract for peppermint and everyone loved it. They do become moist after a day in the container.

]]> By: Linzi http://smittenkitchen.com/2009/06/chocolate-yogurt-snack-cakes/#comment-596362 Linzi Sun, 06 Mar 2011 22:03:33 +0000 http://smittenkitchen.com/?p=3532#comment-596362 Lisa - thanks so much for the post. That was exactly how I felt about these "snack cakes", it felt more like a mix between bread and cake. I guess I expected a springier product, but when it turned out drier and firmer I thought perhaps I had overcooked it. I will try again with maybe a scant bit more yogurt. I also tried Deb's Swiss Buttercream and it just didnt work for me. I love buttercream, but I couldnt get the texture right on this one - and it was just too buttery (yes, I guess there is such a thing!) Lisa – thanks so much for the post. That was exactly how I felt about these “snack cakes”, it felt more like a mix between bread and cake. I guess I expected a springier product, but when it turned out drier and firmer I thought perhaps I had overcooked it. I will try again with maybe a scant bit more yogurt. I also tried Deb’s Swiss Buttercream and it just didnt work for me. I love buttercream, but I couldnt get the texture right on this one – and it was just too buttery (yes, I guess there is such a thing!)

]]> By: Lisa http://smittenkitchen.com/2009/06/chocolate-yogurt-snack-cakes/#comment-594661 Lisa Thu, 03 Mar 2011 07:25:59 +0000 http://smittenkitchen.com/?p=3532#comment-594661 Linzi, I can't speak for Deb, but my experience with this recipe (per my comment right above yours) yielded a product that was somewhere between "bread" and "cake." It was firmer and drier than I expected, but in a good way. I also found that the flavor, texture, and moisture were better developed after the bread rested in a sealed ziploc bag overnight; it never became springy, like a cake, but it went from "firm" to "tender," if that makes sense. I baked mine in a loaf pan instead of Deb's adorable mini-springforms (wish I had that pan!), and needed to bake it for over an hour. If you were using a cupcake pan, they probably needed the extra bake time you gave them. It sounds like you did everything very well; could it be that you expected more of a "cake"-like result than what you got? (That was my initial experience.) It may also just be a matter of taste; you may have done it perfectly, but it may just not be your thing. :) I had that experience with Deb's beautiful Swiss buttercream recipe - followed exactly, got the results, but found out that I just don't like Swiss buttercream. (That blueberry boy bait, on the other hand... drool!) Linzi, I can’t speak for Deb, but my experience with this recipe (per my comment right above yours) yielded a product that was somewhere between “bread” and “cake.” It was firmer and drier than I expected, but in a good way. I also found that the flavor, texture, and moisture were better developed after the bread rested in a sealed ziploc bag overnight; it never became springy, like a cake, but it went from “firm” to “tender,” if that makes sense.

I baked mine in a loaf pan instead of Deb’s adorable mini-springforms (wish I had that pan!), and needed to bake it for over an hour. If you were using a cupcake pan, they probably needed the extra bake time you gave them.

It sounds like you did everything very well; could it be that you expected more of a “cake”-like result than what you got? (That was my initial experience.) It may also just be a matter of taste; you may have done it perfectly, but it may just not be your thing. :) I had that experience with Deb’s beautiful Swiss buttercream recipe – followed exactly, got the results, but found out that I just don’t like Swiss buttercream. (That blueberry boy bait, on the other hand… drool!)

]]> By: Linzi http://smittenkitchen.com/2009/06/chocolate-yogurt-snack-cakes/#comment-593750 Linzi Tue, 01 Mar 2011 07:14:12 +0000 http://smittenkitchen.com/?p=3532#comment-593750 This was my third recipe from Smitten Kitchen. So far everything I have made (the olive oil cake and the blueberry boy bait) have turned out wonderful with rave reviews. I tried this tonight, following the recipe exactly. I cooked for 20 minutes and checked with a toothpick. They were not at all cooked. So I left them in for 25 minutes, let them cool and removed from cupcake tin. When we tried them, I thought that they were too dry. I am a newbie at baking, so any advice would be most welcome. I am wondering if they were too dry because they were overcooked? Should I have taken them out earlier? Or should I have taken the cupcakes out of the tin while they were still warm so that they wouldnt continue to cook? Also, my batter was quite sticky and difficult to dole out evenly into the tins. I love the idea of the recipe, and if anyone has any advice, I will try again. This was my third recipe from Smitten Kitchen. So far everything I have made (the olive oil cake and the blueberry boy bait) have turned out wonderful with rave reviews. I tried this tonight, following the recipe exactly. I cooked for 20 minutes and checked with a toothpick. They were not at all cooked. So I left them in for 25 minutes, let them cool and removed from cupcake tin. When we tried them, I thought that they were too dry. I am a newbie at baking, so any advice would be most welcome. I am wondering if they were too dry because they were overcooked? Should I have taken them out earlier? Or should I have taken the cupcakes out of the tin while they were still warm so that they wouldnt continue to cook? Also, my batter was quite sticky and difficult to dole out evenly into the tins. I love the idea of the recipe, and if anyone has any advice, I will try again.

]]> By: Lisa http://smittenkitchen.com/2009/06/chocolate-yogurt-snack-cakes/#comment-590462 Lisa Mon, 21 Feb 2011 04:26:52 +0000 http://smittenkitchen.com/?p=3532#comment-590462 Made this today, but had to sub sour cream for the yogurt, and baked it in a loaf pan. Delicious! Reminds me much more of a "bread" than a "cake," in a good way. Thanks for sharing, Deb! Made this today, but had to sub sour cream for the yogurt, and baked it in a loaf pan. Delicious! Reminds me much more of a “bread” than a “cake,” in a good way. Thanks for sharing, Deb!

]]> By: deb http://smittenkitchen.com/2009/06/chocolate-yogurt-snack-cakes/#comment-553140 deb Fri, 14 Jan 2011 01:25:15 +0000 http://smittenkitchen.com/?p=3532#comment-553140 It's a <a href="http://astore.amazon.com/smitten-20/detail/B0006IW02M" rel="nofollow">mini-springform pan.</a> It’s a mini-springform pan.

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